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Banana and Lemon Pancakes

 

25

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

20

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
fresh grated
1 pinch salt
*
1 ½ tablespoons lemon juice
1 pound bananas
ripe
1 x vegetable oil
as required
*
1 each crepe recipe
*
2 tablespoons margarine
melted
1 x powdered sugar
as required
*
1 x lemon
wedges, for garnish
*

Directions

Mix the sugar, nutmeg, salt & lemon juice in a small bowl. Slice the bananas & mix them gently in the lemon-spice mixture. Heat a skillet & add a little vegetable oil.

Fry each crepe on both sides. Spread each cooked crepe with the melted margarine & some of the banana mixture. Keep everything warm until ready to serve. Sprinkle the crepes with icing sugar & garnish with lemon wedges.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 18031% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 77mg 3%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 3g
Vitamin A 7% Vitamin C 21%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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